Beef Free Classic Oat Bread
There is something deeply satisfying about a homemade loaf that fills the kitchen with the warm, nutty scent of toasted oats as it bakes. This bread is built entirely from pantry staples — rolled oats, flour, butter, honey, and yeast — making it a naturally meat-free bake from start to finish with zero workarounds needed. The oats are soaked in boiling water first, which softens them into the dough and gives every slice a tender, slightly chewy crumb that store-bought sandwich bread simply cannot match. A brush of melted butter and a scatter of extra oats on top before baking creates a gorgeous, golden crust that looks like it came straight out of a bakery window. The two-rise process takes a little patience, but the hands-on time is minimal and the results are absolutely worth it. Slice it thick for toast, use it for sandwiches, or just tear into a warm piece straight from the rack — it holds up beautifully either way.
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Learn more →Ingredients
12 servings
- 1 cup rolled oats
- 1.250 cup water
- 2 tbsp unsalted butter
- 2 tbsp honey
- 1 ½ tsp fine salt
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 ½ cups all-purpose flour, plus more for kneading
For finishing
- 1 tbsp unsalted butter, melted, for brushing
- 2 tbsp rolled oats, for topping
Instructions
- 1
Combine 1 cup rolled oats, the boiling water, 2 tbsp butter, honey, and salt in a large mixing bowl. Stir until the butter melts, then let the mixture stand until cooled to lukewarm, about 20 minutes.
- 2
Sprinkle the yeast over the 1/4 cup warm water in a small bowl and let it stand until foamy, about 5 minutes.
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